This golden, savory dressing starts with a batch of cornmeal cornbread, baked until golden and set, then crumbled into rustic pieces that soak up every bit of flavor. A fragrant sauté of onion, celery, and garlic builds the base, while sage, thyme, and rosemary bring that unmistakable herby warmth to the table. Vegetable broth binds everything together into a moist, tender casserole with a crisp, golden top and a soft, savory center. Fresh parsley scattered over the finished dish adds a bright, herbal finish that ties the whole thing together. Built from vegetables, herbs, and whole grains rather than heavy or processed ingredients, this dressing fits naturally into a Mediterranean-style way of eating. It's the kind of comforting, plant-forward side dish that works just as well for a holiday spread as it does for a simple weeknight dinner.
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In a small bowl, whisk together the ground flaxseed and 6 tbsp water until combined. Set aside for at least 10 minutes, until the mixture thickens to a gel.
Preheat the oven to 400°F (205°C). Lightly grease an 8-inch square or 9-inch round baking pan. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and 1 tsp salt. Stir in the plant-based milk, vegetable oil, apple cider vinegar, and the prepared flax egg mixture until just combined — a few small lumps are fine. Pour the batter into the prepared pan and bake for 20–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the cornbread cool completely in the pan, at least 45 minutes.
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